棋孔孔徑與蕎麥粉添加比例開發含蕎麥玉米擠壓食品最適條件之研究

本研究是利用國產單軸擠壓機，藉由添加蕎麥粉於玉米粉中來開發擠壓食品。實驗的操作參數包括模孔孔徑與蕎麥粉添加比例，主要探討操作參數對產品徑向膨發率、最大剪切力、水溶性指標與總膳食纖維含量之影響，並利用反應曲面法找出最適之操作條件。實驗之結果顯示：模孔孔徑增加會使水溶性指標呈現下降的趨勢；產品徑向膨發率會隨著模孔孔徑的增加而呈現先下降後上升之趨勢；而產品總膳食纖維含量以及最大剪切力會呈現先上升後下降之趨勢。蕎麥粉添加比例與產品之徑向膨發率及水溶性指標呈現負相關，但與產品之最大剪切力及總膳食纖維含量呈現正相關。最後藉由反應曲面法評估擠壓機之最適操作條件：模孔孔徑為4.5 mm、蕎麥粉添加比例為14.7%。並經實驗之驗證後，在此最適操作條件下各反應性狀迴歸模式之預估值與產品實際值並無統計上之差異，故可確認迴歸模式之適當性。

關鍵字

擠壓；蕎麥；最適化

並列摘要

Buckwheat was used as an additive in corn grits to produce an extruded food by using a single-screw extruder. The operation variables were die diameter and buckwheat content. The response surface methodology was used to investigate the effects of operation variables on radial expansion ratio, maximum shear force, water solubility index and total dietary fiber. And then the extruder's optimum operation conditions were found. The results indicated that increasing the die diameter decreased the water solubility index. Extrudate's radial expansion ratio first decreased and then increased gradually, but total dietary fiber, hardness and maximum shear force first increased and then decreased gradually with increasing die diameter. Increasing the buckwheat content decreased the radial expansion ratio, water solubility index, but increased the bulk maximum shear force and total dietary fiber. The extruder's optimum operation conditions found through the response surface methodology in this study were 4.5 mm die diameter and 14.7% buckwheat content. An experiment was taken to testify the responses of dependent variables under the optimum operation conditions. The results showed that there were no significant differences between the regression and experimental results for the radial expansion ratio, maximum shear force, water solubility index and total dietary fiber. The optimum operation conditions and the regression model developed were useful in this study.

並列關鍵字

Extruded ； Buckwheat ； Optimum operation conditions

國際替代計量

棋孔孔徑與蕎麥粉添加比例開發含蕎麥玉米擠壓食品最適條件之研究

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